Mediterranean Chicken & Tomato Penne
A vibrant Mediterranean pasta featuring juicy chicken, sweet tomatoes, garlic, basil, and Parmesan tossed with tender penne.
Equipment
- Large pot
- Large skillet
- Cutting board
- Chef’s knife
Ingredients
Main
- 12 oz penne pasta
- 2 chicken breasts boneless, skinless
- 2 tbsp olive oil extra virgin
- 3 cloves garlic minced
- 2 cups cherry tomatoes halved
- 0.5 cup sun-dried tomatoes sliced
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes optional
- 0.5 cup chicken broth
- 0.5 cup Parmesan cheese grated
- 0.33 cup fresh basil sliced
Instructions
- Cook penne in salted boiling water until al dente. Reserve pasta water and drain.
- Season chicken with salt, pepper, and oregano.
- Sear chicken in olive oil until golden and cooked through. Remove and set aside.
- Sauté garlic, then add cherry tomatoes and sun-dried tomatoes. Cook until softened.
- Add broth and seasonings. Simmer briefly.
- Return chicken and pasta to skillet. Toss together, adding pasta water if needed.
- Stir in Parmesan and basil. Serve warm.
Notes
Add spinach or olives for variation. Reserve pasta water for best sauce texture.